Tag: Louisiana Sea Grant
With the Ash Wednesday kick off of the prime mudbug season, crawfish fanatics are in for a roller coater ride on whether peeled crawfish will be available for etouffee and other favorite dishes served across the state in famous restaurants and at home, according to Gulf Seafood Institute founding member Frank Randol.
According to author Paul Greenberg, Americans only eat about 15 pounds of seafood per year, half of the global average. While other countries are willing to pay top dollar, he says “Americans want our seafood cheap and easy”.
Like the newly refurbished docks, Bucktown fisherman Kurt Delacreux hopes a new direct-to-public sales program sponsored by Louisiana Sea Grant will offer a glimmer of hope for an historic career rapidly sinking beneath the surface of Lake Pontchartrains clear water.
As October drew to a close and stories of ghosts and goblins put away for another year, we also say good-bye to National Seafood Month. Gulf Seafood News gathered the thoughts of two prominent New Orleans Chefs on Gulf seafood as they cooked National Seafood Month to a close at a recent event held at the Whole Foods Metairie store.
Two Louisiana Gulf Seafood Institute board members have been appointed to the Louisiana Sea Grant Advisory Council which each year reviews the organizations selected activities and provides counsel regarding program focus, development and operations.
A formal Record of Decision to implement a Gulf restoration plan has been announced by the National Oceanic and Atmospheric Administration and the Natural Resource Damage Assessment trustees in the Deepwater Horizon oil spill which occurred off the shores of Louisiana in 2010.
The Texas Sea Grant College Program at Texas A&M University has hired three new extension specialists; Dr. Stuart Carlton, Christine Hale and Dr. Andrew Ropicki. The trio brings a wealth of knowledge and experience to the Texas coast.
In Georgia, as in the Gulf of Mexico, shrimp is king. But Georgia shrimp have come under attack by a parasite that could impact the economy of local coastal communities.
During the past few years the Gulf oysters industry has had to adapted to both man-made and natural challenges. Oystermen from around the State of Louisiana will meet discuss the important issues and challenges currently being faced in the Gulf of Mexico at their annual Louisiana Oyster Industry Convention.
A project demonstrating an alternative way to grow oysters, using off-bottom systems, has launched in the waters off of Grand Isle.
To meet an ever-increasing demand for fresh, quality gumbo-sized shrimp Vermilion Bay Sweet White Shrimp gumbo pack is available at Rouses Supermarkets.
You can call the Louisiana alligator a lot of things. But, an environmentalist responsible for saving the coastal wetlands – really?
Yes, really.
The alligator is one of the prime reasons driving the conservation of coastal wetlands, according to Mark Shirley, specialist for Louisiana State University (LSU) Agricultural Center (AgCenter) and field agent for Louisiana Sea Grant.
Most of the Louisiana oysters are farmed on reefs. This includes oyster farms that are dependent on a source of wild seed oysters, usually transplanted from public oyster grounds that historically have cyclical production.
Louisiana Sea Grant has recently completed a video demonstrating how to build an oyster nursery silo from a 55-gallon plastic drum.
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